紅薯纖維面包的研制與開發(fā)

食品科學(xué)論文編號(hào):SP060  論文字?jǐn)?shù):6986,頁數(shù):16

 目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1  紅薯的營(yíng)養(yǎng)價(jià)值 2
 1.2  紅薯的保健作用 
 1.3  膳食纖維簡(jiǎn)介 
 1.4  紅薯纖維面包的現(xiàn)狀和發(fā)展前景 
 1.5  技術(shù)問題 
2. 實(shí)驗(yàn)部分 
 2.1  材料與設(shè)備 
 2.2  試驗(yàn)方法 
3. 結(jié)果與討論 
 3.1   數(shù)據(jù)  
 3.2  分析  
 3.3  試驗(yàn)中遇到的問題 
     3.3.1 
4．總結(jié)與展望 
致謝 
參考文獻(xiàn) 

摘 要：本文簡(jiǎn)要地介紹了紅薯的營(yíng)養(yǎng)價(jià)值，保健功能，以及纖維面包的現(xiàn)狀，發(fā)展前景等；本面包產(chǎn)品是以紅薯的渣作為原料烘焙而成的纖維面包。紅薯渣豐富的營(yíng)養(yǎng)成分和所具有的保健功能都很好的適應(yīng)了面包市場(chǎng)發(fā)展的需求。在當(dāng)今一切以健康為重的觀念下，紅薯纖維面包的優(yōu)勢(shì)是顯而易見的。本文描述了紅薯纖維面包制作的工藝流程，原料配方，實(shí)驗(yàn)步驟以及實(shí)驗(yàn)結(jié)果。并通過分析總結(jié)前一次的實(shí)驗(yàn)結(jié)果進(jìn)行配方、工藝的不斷改良，從而得到在口感，質(zhì)地，色澤上都令人較為滿意的面包。
        

關(guān)鍵詞：紅薯；纖維；面包

Abstract: This article briefly describes the nutritional value of sweet potato, health functions, as well as fiber bread status, development prospects; This bread is baked sweet potato in the slag as a raw material made of fiber bread. Sweet potato residue rich in nutrients and the health care functions with very good adaptation of the bread market demand. In today's health-re-all concept, the sweet potato fiber bread advantage is obvious. This article describes the technological process of making bread, sweet potato fiber, raw materials formulations, experimental procedures and results. Conclusion by analyzing the experimental results of the previous formula, the continuous improvement process to get the taste, texture, and color of bread were very satisfactory.

Keywords：Sweet potato; fiber; Bread